Of course, the most soulful sole is Dover sole. But, this should only be eaten — at a great price — in London (even though HG once had some splendid Dover sole at Legal Seafoods in Boston). Folks in the northeast can enjoy firm fleshed Atlantic Flounder filets. In Vancouver, HG developed a taste for sauteed brill, a sole-like Pacific flatfish. But, the closest thing to authentic Dover sole is Petrale sole from the waters off northern California. HG first had Petrale sole at the venerable Tadich Grill in San Francisco’s financial district. HG preceded the beautifully cooked fish with a few sloe gin fizzes, a delightful house specialty.